BAKERY FLAVORING EMULSION - MAPLE

When it comes to flavoring, professional bakers almost exclusively use emulsions over alcohol-based extracts. These flavors are more robust and won't "bake-out" when exposed to heat.

Emulsions are water-based, alternatives to extracts. The flavor is micro encapsulated in natural stabilizers and suspended in water. This encapsulation enables the flavor not to lose its integrity when exposed to high heat.1 teaspoon emulsion = 1 teaspoon extract